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Hi there.
How is your week going?
Have you spent some time just laying around in your pj’s?
Have you spent some time just laying around in your pj’s?
Maybe reading a good book, or playing cards with your kids?
I sure hope so.
You deserve it!
I have a great, very easy appetizer recipe for you today.
My dear friend Tricia has been making this fabulous dip
(and sharing it with me!)
for years.
Do you LOVE having friends that are willing
to hang around you for “years”?
Friends that put up with you
even when you SAY dumb things,
or ACT kind of dumb,
and LOOK really dumb.
I am often plagued with dumbness.
Once I clapped really loud after a prayer.
I know, dumb.
Really dumb.
Must of been some prayer.
My friend Tricia doesn’t mind my dumbness.
She just keeps inviting me over and making me some
Creamy Artichoke Dip
and laughing at my jokes.
She’s a keeper that girl.
I’m hoping she’ll keep me for years and years to come.
Creamy Artichoke Dip
Time: 10 min. hands on + 25 min. baking
Yield: 3 Cups
Recipe from my wonderful friend Tricia Toponce
1 C mayonnaise
2 C Monterey Jack cheese
1 (12 ounce) jar marinated artichoke hearts
1 1/2 C Parmesan Cheese (the grated kind…not in the green jar)
1 (4 ounce) can diced green chilis
Butter Crackers (Club Crackers and Ritz Cracker work well)
1. Into a medium sized mixing bowl place 1 cup mayonnaise.
2. Grate 2 cups of Monterey Jack cheese and add it to the bowl.
3. Drain the liquid from the can of chilis and add it to the bowl.
4. Toss in 1 1/2 cups Parmesan cheese.
5. Drain the liquid from the artichoke jar and pour the artichokes out on a cutting board.
Chop them up and add them to the mixing bowl.
6. Mix all the ingredients together with a wooden spoon. Spray a 2 quart baking dish with cooking spray…
and pour the mixture into it.
7. Bake uncovered, at 325 degrees for 25 minutes.
Serve while still warm from the oven with buttery club crackers.
Enjoy!
Love your blog, Jamie! This looks like a great recipe. I make a similar one that came from a friend.
Dump into a mixing bowl-
14oz can artichoke hearts, drained, 8 oz softened cream cheese, 1 cup shredded Parmesan (I have used the green bottle in a pinch), 1/2C sour cream, 1/2C mayo, 1t garlic powder, 1 T. jalapeno, seeded and finely diced, 1/2C plus 2T plain unsweetened yogurt, 7 oz mozzarella, 1T seasoned salt. Mix together well, bake 35-40 min at 325 until lightly browned on top. We use cut up bagels to dip.
I don’t like jalapeno, so I usually leave them out.
I was wondering if you could mix everything together, then freeze. Thaw and bake when needed?
Thanks– going to make the rolls in this post tomorrow!
Deloris,
I haven’t ever tried to freeze it before, however my first thought is that it wouldn’t turn out very well. Often things with a cream base, don’t.
~jamie
This looks like a great recipe! I will be making it for Super Bowl!! I’m still laughing at the clapping after the prayer though!! That was awesome….sounds like something I would do! 🙂